what is a good thanksgiving turkey recipe?
i honestly think it's just your heat management honkeep working at it.
here is how i do mine,,, i put some celery, onion, sage, various seasonings (whatever you like, pepper, poultry seasoning etc) in its large cavity,rub the outside with some vegetable oil, then i place it in one of those renyolds(sp)browning bags, and pour about half of cup of white wine over it,,,,,seal it up, cook the amount of hours it says on the bag instructions, plus add a half hour, it comes out tasty and not dry,,, let it sit out for half an hour,,, before you carve, only problem is sometimes its so tender, the legs fall off, i have to stick them back on when i platter it! you can also do the same thing minus the bag, just cover with aluminum foil after it browns
